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My family uses this recipe to make Dutch babies (we call it Dutch puffs, but my Internet searching found that's not the most common name):

4 eggs
1 cup flour
1 cup milk

Put some butter in a baking dish and preheat the dish in the oven.
Mix all ingredients in a blender until it's frothy with air.
Pour the mix into the preheated dish.
Bake at 375 degrees Fahrenheit for 25 minutes.

One of us has a bad gluten sensitivity, so we substituted the flour with Bob's Red Mill Gluten Free 1-to-1 Baking Flour. This works great.

I and some close relatives have issues with dairy, so we sometimes substitute the milk with Almond Breeze Unsweetened Original Almond Milk. This substitution, by itself, also works well.

However, we have tried several times to combine both substitutions to accommodate both dietary problems at the same time, and every time the combination resulted in an unappetizing soggy mush.

Why does this happen, and how can we fix it?

Douglas
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1 Answers1

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Mystery solved!

While googling about why my gluten-free cookies had a raw flour taste in them, I found several comments that Bob's Red Mill GF flour is not ground very finely, and the larger granules of rice flour in the mix can take a while to properly absorb their portion of moisture in the dough. One of the recommended solutions for that issue was to let the dough "rest" for a while, just leaving the bowl full of dough out on the counter and waiting before actually baking any of it.

I tried that with my Dutch Baby batter, and I just now finished eating a properly formed and tasty dairy-free gluten-free Dutch Baby.

I rested the batter for 2 hours this time, which is probably excessive. Some of the recommendations I found for cookie dough suggest 30 minutes. I'll test some shorter rest times in the future.

I guess normal milk gets absorbed by the rice flour faster for some reason.

Douglas
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